Chinese Milk Pudding: Light, Creamy Coconut Dessert

A chilled cube of milk pudding coated in coconut flakes is a familiar sight in dim-sum restaurants. The Woks of Life calls this dessert a light and creamy treat that can be made at home with minimal ingredients.

Technique

The recipe relies on careful heating to achieve a smooth, slightly runny consistency before the mixture thickens. Start by brushing a small flat-bottomed container with neutral oil. In a medium pot combine 1½ cups whole milk, ½ cup heavy cream, ½ teaspoon vanilla extract, a pinch of sea salt, 7½ tablespoons cornstarch, and 5-6 tablespoons granulated sugar. Stir until the cornstarch dissolves completely and no lumps remain. Turn the heat to medium.

Stir constantly with a whisk or rubber spatula while the mixture warms. Avoid high heat; the texture will suffer if the milk is rushed. During the first 3-5 minutes, stir often. Around the 6-minute mark, the mixture should begin to thicken and coat the spatula. If it does not, increase the heat slightly and continue stirring until thickening starts.

Once thickening begins, reduce the heat to medium-low and stir vigorously for 15-30 seconds. The mixture will thicken quickly. Remove the pot from the heat when the mixture is somewhere between lightly runny and pasty. Stir until the mixture is completely smooth, then transfer it to the prepared container. Cover and chill in the refrigerator overnight.

Storage

Place the chilled pudding in an airtight container and keep it in the fridge. Consume within four days. Coconut flakes are best when fresh, so if you plan to store the pudding or make it ahead, wait to coat the cubes until you are ready to serve.

Variations

The Woks of Life suggests several ways to personalize the dessert. If coconut is not your preference, coat the cubes with crushed roasted peanuts or almonds, or serve the pudding chilled without any coating. For a fancier presentation, divide the pudding into 5-6 individual ramekins or small bowls, then top each with fresh fruit and nuts.

Recipe

**Ingredients**

• Neutral oil (for brushing)
• 1½ cups whole milk
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 pinch sea salt
• 7½ tablespoons cornstarch
• 5-6 tablespoons granulated sugar (to taste)
• ¼ cup unsweetened coconut flakes (for coating)

Instructions 1. Lightly brush a small flat-bottomed container with neutral oil and set aside. 2. In a medium pot, add the milk, cream, vanilla, salt, cornstarch, and sugar. Stir until the cornstarch is fully dissolved. 3. Heat on medium, stirring constantly with a whisk or rubber spatula. Stir often for the first 3-5 minutes. 4. At about the 6-minute mark, check for thickening. If it has not begun, increase the heat slightly and continue stirring. 5. When thickening starts, reduce to medium-low and stir vigorously for 15-30 seconds. Remove from heat when the mixture is between lightly runny and pasty. 6. Stir until the mixture is smooth, then transfer to the prepared container. Cover and refrigerate overnight. 7. After chilling, flip the pudding onto a cutting board, cut into bite-sized cubes, and roll each cube in coconut flakes. 8. Serve immediately while still chilled.

The Woks of Life encourages readers to experiment with sweetener choices and coatings, making this dessert as simple or as elaborate as desired.